Garlic Aioli With Garden Vegetables
Enjoy this vibrant and fresh Farmers' Market Aioli Platter, featuring an array of blanched vegetables, hard-cooked eggs, and baguette slices perfectly paired with a creamy homemade garlic aioli. The colorful assortment of asparagus, green beans, carrots, potatoes, and radishes makes for a delightful and satisfying presentation that is sure to please any crowd. This recipe is ideal for a light and flavorful meal, bringing together the best of seasonal produce with a flavorful and zesty aioli dip.
— Constant Cookbook
Ingredients
- 4 garlic cloves, coarsely chopped
- 1/2 tsp. salt
- 2 raw eggs
- 2 Tbs. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 1/2 cups olive oil
- 3/4 lb. slender asparagus spears, tough ends removed, spears blanched
- 1/2 lb. green beans, trimmed and blanched
- 8 to 10 small carrots, blanched
- 8 to 10 small waxy potatoes, halved and blanched
- 1 bunch radishes
- 6 hard-cooked eggs, peeled and quartered
- 1 baguette, cut into slices 1/4 inch thick
Instructions
- In a blender, blend the garlic and salt. Add the raw eggs, lemon juice and mustard and blend again. With the motor running, slowly pour in the olive oil and blend until the mixture thickens to the consistency of mayonnaise. Cover and refrigerate the aioli until ready to serve.
- Serve the aioli on a platter with the asparagus, green beans, carrots, potatoes, radishes, hard-cooked eggs and baguette slices for dipping. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
Yield
Serves 4.
Comments
No comments found.